OK folks. Before we get this maple syrup party started, I'm burning to tell you this (which I just found out today)... My blog is shortlisted for a Saveur Magazine best food blog award! More specifically, this video about my mom's Baba au Rhum, which I made this past Christmas. So you know what this means right? I'm going to ask you a favour. I need your votes, since the award is given for the highest number of online votes. So click here to do the deed. (You'll need to register with Saveur and be signed-in in order to vote, but I promise, it only takes about 15 seconds to do). Merci, thank-you, danke schon, grazie, shokran jezillan, you are the best! As a token of thanks for indulging me in this act of shameless self-promotion, I give you... MAPLE SYRUP PIE.
A few weeks ago, I went to Québec to make maple syrup with my dad.
I wrote an article about it which you can read in the spring edition of Edible Toronto Magazine. In the article, I share my 3 favourite maple syrup recipes: eggs poached in maple syrup, my stepdad's maple mousse, and my personal pièce de résistance... maple syrup pie! Oh yes. Maple. Syrup. Pie. Otherwise known as tarte à l'érable. It's a Québec tradition involving butter, eggs, cream, and maple syrup. And how can anyone resist THAT? There are many different versions of this pie out there, and over the years, after baking several of these, I do believe I have finally nailed the exact ratios for that irresistible gooey pecan pie-like texture that makes me lose my mind just a little bit. Plus, my recipe uses no sugar, only maple syrup! So it's kind of sort of healthy. At least I like to tell myself this. Trust me, you've got to try it, it's very easy to make.
Here is a video I made to accompany my article and to capture my dad's enthusiasm for collecting maple sap and making his own syrup. He gets so excited about it all! And I couldn't resist slipping in a little timelapse at the end, showing MY enthusiasm for MAPLE. SYRUP. PIE. (!!!)
MAPLE SYRUP PIE
(This recipe differs slightly from the one shown in the video... this one is the new and improved version!)
1 batch of your favourite pie crust pastry
1 1/2 cups pure maple syrup
1/2 cup butter
1/2 cup whipping (35%) cream
1 Tbsp. unbleached white flour
1/4 tsp salt
2 large eggs
Roll out the dough and place it in a 9-inch pie plate. Place in the refrigerator until the filling is ready.
In a heavy saucepan over medium heat, bring the maple syrup just to a boil. Cook the maple syrup at a gentle bubble, reducing the heat if necessary, for 5 minutes. Remove the pan from the heat and stir in the butter until melted. Stir in the cream. Transfer about 1/2-cup of the mixture to a small bowl; whisk in the flour and salt and then whisk this back into the mixture in the saucepan. Allow to cool slightly. Beat the eggs and whisk them into the mixture in the saucepan. Pour the filling into the pie shell. Bake in a 325 to 350º oven until the centre is golden brown and bubbly, and firm when lightly touched, about 45 minutes. Allow to cool completely to room temperature and set for at least 3 hours, for clean slicing. Serve at room temperature.